Method

Top and tail the peas and snow peas. I tend to serve the snow peas raw in the salad and only blanch the beans to balance tenderness versus crunch.

Blanch the beans by bringing a large pan of water to a brisk boil. Cook the beans in the boiling water for no more than 2-3 minutes. Drain them immediately under plenty of cold running water to stop them overcooking and help retain their bright green colour. Dry well.

Combine the beans and snow peas on a serving dish, cover and chill until required.

Make the dressing by combining dressing ingredients in a small jar and shaking vigorously to combine - check for seasoning and adjust if necessary.

Just before serving: In a frypan over medium heat, roast the whole almonds to make them beautifully crunchy and flavoursome. This should take about 2 mins. Roughly chop to create lots of interesting shapes and textures.

Cut the orange into small chunks, being sure to discard any pith or seeds.

Toss the dressing through the chilled beans and scatter the oranges and almond atop.

This is such a joyful looking salad that celebrates seasonal fare. Look out for Valencia oranges, their slightly greenish skin belies their juicy interior, they are our summer orange crop and vastly superior to any out of season import. This salad pairs magnificently with a crisp white wine and a juicy lamb chop making it a perfect part of your Australia Day long weekend.